- 1 1/2 lbs. stew meat (cubed)
- 1/4 cup vegetable oil
- 1/2 cup flour
- 1 tsp. paprika
- 1 bay leaf
- 1 med. onion (chopped)
- 4 carrots (diced)
- 2 stalks celery (diced)
- 2 garlic cloves (smashed)
- 1/2 cup green beans
- 1/2 cup peas
- 6 small red potatoes (cubed)
- 4 cups beef broth
- 1 cup dry red wine
- salt & pepper
Directions:
- Cut onion, garlic, carrots, celery and store in plastic bag before hand.
1. Put flour and beef cubes into large plastic storage bag and coat the beef with flour.
2. Heat oil in dutch oven until hot. Sear beef in oil until browned.
3. Add bag of onion, carrots, celery and garlic, stir until tender.
4. Add paprika, bay leaf, and beef broth.
5. Cut potatoes in half and add to pot.
6. Add green beans, peas and wine.
7. Stir and let cook until thick and bubbly. (about 2 hours)
